[bigstrat2003]

> The at home version is a lot more practical but is also a bit dated at this point imo. The mac and cheese with sodium citrate is a good example of what to expect.

That recipe is an absolute banger, so are you saying that the rest of the book is full of great recipes as well?

[cwizou]

There are a few others yes, most are selected/adapted from original MC to be made more practical. A lot are around sous-vide (braised short ribs, potato purée, etc) so be aware of that. It's really a good starting point if you are open to sous vide (and if you don't, you're missing out on 70% of the book probably). There are a few recipes that use some unconventional ingredients like xantham gum, but they don't go extremely crazy with hydrocolloids from what I remember, and provide alternatives most of the time.

I think some absolutely underrated recipes are the soups - which require a pressure cooker. The caramelized carrot soup is one if not the greatest recipe imo in that book, and their other soup suggestions are also great. There's a bunch of other recipes around pressure cooking, and they are great too.

Sous vide lemon curd is also extremely good if you like lemon tarts. It's not a pastry book though, just like the original one, it's more focused on cooking.

[legitster]

+1, Sodium citrate is 100% a pantry staple for me now.